Curry Shrimp & Brown Rice

Tonight was one night that I really didn’t feel like cooking. My husband wanted shrimp and I wanted anything quick with what we had at home. So Curry Shrimp and Rice was the meal for the night.

3 Potatoes
5 Carrots
3 Tbs. Butter
1 sm Onion
1/2 Green Bell Pepper
1/4 Red Bell Pepper
2 cloves garlic
2 Small Tomatoes
3-4 Tbs. Curry Powder
2 lbs Shrimp
1 can Coconut Milk
1 tsp. Ground Pepper
1 tsp. Ground Oregano
Water as needed
Salt & Pepper to taste

Clean and peel shrimp and set aside. Peel potatoes and carrots, dice into bite size pieces and set to boil in salted water. Chop onions, peppers, tomatoes and garlic and saute in butter in a stock pot for about 5 minutes or until translucent. Add curry powder to the stock pot and saute for about 1 more minute. Add coconut milk to stock pot and bring to a slight boil. Dilute with water if desired. Drain potatoes and carrots – at this point they should be almost done. Add potatoes, carrots, shrimp and remaining seasonings to pot and simmer until shrimp is cooked through. Serve over rice. Add cayenne for added spice if desired.

Blue Mountain Country is the brand of curry that I used.

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